By Honorary Reporter Aniki Omayoza Treasure from Nigeria

The annual Hansik (Traditional Cuisine) Contest in Abuja, Nigeria, brought together culinary creativity, cultural exchange and the philosophy of Korean cuisine, with this year's theme "The Soul of Hansik."

Hosted by the Korean Cultural Centre (KCC), the event on March 28 attracted over 300 culture enthusiasts to see the finalists in action.

This competition emphasized going beyond cooking to express the essence of Hansik through creativity and cultural understanding. At the heart of the challenge was jang (sauce), a core element of Korean cuisine spanning doenjang (soybean paste), gochujang (red pepper paste) and ganjang (soy sauce).

From left to right on March 28 are the contest's manager and interpreter Lee Yun Jin, third-place winner Favour Dajibesh, grand prize winner Victor Mac-adonai, KCC Director Jeon Ju Ho, runner-up Oluwasegun Faith and Nigerian culinary expert Godfrey Mario in a group photo after the finale of this year's Hansik cooking contest at the KCC in Abuja, Nigeria. (KCC)

While the competition unfolded, cultural performances transformed the venue into a Hallyu (Korean Wave) space. The Xtreme Movement, winners of last year's K-pop competition in Nigeria, added rhythm and excitement to the event and the KCC's K-pop dance academy further energized the audience to show the growing influence and appreciation of Hallyu in Nigeria.

The Xtreme Movement (top) and the KCC's K-pop dance academy on March 28 perform at the Hansik contest hosted by the KCC in Abuja. (KCC)

The program also featured a Hansik exhibition showcasing traditional ingredients, cooking traditions and the philosophy behind balanced nutrition. Other activities included traditional games, raffle and photo booth experience.

Finishing third in the 2024 event, winner Victor Mac-adonai said in an in-person interview on March 31 that he, a content creator familiar with Korean cuisine, considered jang the core of Hansik and chose doenjang-jjigae. For his side dish, he drew inspiration from similarities between Korean barbecue and Nigeria's popular suya, leading him to discover maekjeok, a traditional Korean pork dish seasoned with doenjang.

Through prep sessions organized by the KCC, he said learned techniques such as skewering ingredients to reflect obangsaek, the five traditional Korean colors. He added that Korean cuisine does not require excessive complexity to stand out, stressing how simplicity and sincerity are what truly define Hansik.

Runner-up Oluwasegun Faith described her finish as "never saw it coming." Driven by her love for Korean culture, she said she approached the competition with intentionality, studying Korean cuisine extensively and seeking guidance from a friend in Korea for a challenging dish. 

The honorary reporter Aniki Treasure (left) and overall winner Victor Mac-adonai pose for photos at the Hansik Contest hosted by the KCC. (Aniki Omayoza Treasure)

jcy0531@korea.kr

*This article was written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.